Amazing gluten free banana walnut chia muffins for 12!

Oh, you guys! There’s just something so deeply satisfying about pulling a tray of warm, fragrant muffins from the oven, isn’t there? Especially when they’re packed with goodness and make your whole kitchen smell like heaven. That’s exactly how I feel about this gluten free banana walnut chia muffins recipe. I mean, seriously, not only are these little beauties incredibly delicious and ridiculously easy to whip up, but they also offer a fantastic, healthy start to your day or a delightful afternoon pick-me-up. I remember the first time I nailed this recipe. It was a grey, rainy Seattle morning, and I just needed something to brighten things up. One bite, and I knew I had a winner. They’re like sunshine in a muffin liner!

Why You’ll Love This Gluten Free Banana Walnut Chia Muffins Recipe

Okay, so why are these gluten free banana walnut chia muffins my absolute go-to? Well, let me tell you, it’s not just about the incredible taste (though that’s a HUGE part!). It’s also about feeling good about what you’re eating and how easy it is to make that happen. You’re going to fall in love with them because:

• They’re ridiculously easy! Honestly, if you can mash a banana, you can make these. No fancy equipment needed, just a couple of bowls and a spatula.
• Hello, HEALTHY! Being gluten-free is a big win for many, but we’re also loading these up with good-for-you ingredients like ripe bananas, heart-healthy walnuts, and those magical little chia seeds.
• Taste that comforts. There’s nothing quite like the warm, cozy flavor of banana bread, and these capture that perfectly. They’re moist, sweet (but not overly so!), and just plain delicious.
• Perfect for any time. Breakfast on the go? Mid-afternoon snack? Lunchbox treat? These muffins fit every bill!

Essential Ingredients for Your Gluten Free Banana Walnut Chia Muffins Recipe

Alright, friends, let’s talk about what we need to get these amazing gluten free banana walnut chia muffins into your oven. The beauty of this recipe is that it uses pretty straightforward stuff, but each ingredient plays a crucial role in getting that perfect texture and flavor. Here’s your shopping list – make sure you grab the good stuff!

• 1 1/2 cups gluten-free all-purpose flour blend (and yes, you want one with xanthan gum in it!)
• 1/2 cup granulated sugar (just enough sweetness!)
• 1/4 cup chia seeds (our secret little superfood powerhouses)
• 1 teaspoon baking soda
• 1/2 teaspoon salt (don’t skip this; it balances everything)
• 1 teaspoon ground cinnamon (for that warm hug of flavor)
• 3 ripe medium bananas, mashed (the riper, the better!)
• 1/2 cup unsweetened applesauce or plain Greek yogurt (your choice for moisture and a little tang)
• 1/4 cup olive oil or melted coconut oil (a healthy fat kick!)
• 1 large egg
• 1 teaspoon vanilla extract (because everything’s better with vanilla)
• 1/2 cup chopped walnuts (for that delightful crunch, of course!)

Step-by-Step: How to Make This Gluten Free Banana Walnut Chia Muffins Recipe

Okay, you’ve got all your amazing ingredients ready – yay! Now for the fun part: putting it all together to create these incredible gluten free banana walnut chia muffins. Seriously, it’s easier than you think, and I’m going to walk you through it just like I would do in my own kitchen.

1. First things first: crank up that oven! You want it nice and hot at 375°F (190°C). While it’s preheating, grab your 12-cup muffin tin. You can line it with paper liners (my personal choice for easy cleanup!) or just give it a little grease.
2. Next, find your biggest mixing bowl. Into that bowl goes all your dry goodness: the gluten-free flour blend, sugar, those tiny chia seeds, baking soda, salt, and warming cinnamon. Give it a good whisk until everything is super well combined. This makes sure all those flavors and leavening agents are evenly distributed.
3. Now for the wet stuff! In a separate, medium-sized bowl, get those three ripe, mashed bananas in there. Add the applesauce (or yogurt, either works wonderfully!), your chosen oil, the large egg, and a splash of vanilla. Mix, mix, mix until it’s all happy and uniform.
4. Here’s where it comes together! Pour your wet banana mixture right into the bowl with your dry ingredients. Grab a spatula and mix it just until combined. And I mean *just* combined! A few dry streaks are totally okay. Overmixing gluten-free flour can sometimes lead to tough muffins, and we want tender, fluffy ones, right?
5. Time for the walnuts! Gently fold in your chopped walnuts. Again, just enough to distribute them.
6. Now, divide that glorious batter evenly among your 12 muffin cups. I usually fill them about two-thirds full – that leaves enough room for them to puff up beautifully.
7. Into the hot oven they go! Bake for about 18-22 minutes. You’ll know they’re done when the tops are golden brown, spring back when you gently touch them, and a wooden skewer stuck into the center comes out clean. Everyone’s oven is a little different, so keep an eye on them!
8. Finally, the hardest part: waiting! Let them cool in the muffin tin for about 5 minutes. This helps them firm up so they won’t fall apart. Then, carefully transfer them to a wire rack to cool completely. Or, if you’re like me, snag one while it’s still warm – they’re irresistible!

Tips for Perfect Gluten Free Banana Walnut Chia Muffins Every Time

Okay, you’ve got the basic steps down for these amazing gluten free banana walnut chia muffins. But I want you to have *perfect* muffins every single time! It’s not just about following the recipe; it’s about understanding a few little nuances that can elevate your baking from good to absolutely fantastic. These are the little secrets I’ve picked up along the way:

• Embrace the Brown Bananas: I cannot stress this enough – the riper your bananas, the better! We’re talking brown spots, almost completely black peels. This might look a little unappetizing, but those are the bananas that are bursting with natural sweetness and moisture. They’re what make these muffins incredibly flavorful and tender.
• Don’t Overmix, Seriously: I mentioned it in the instructions, but it’s worth repeating. Gluten-free flours can get a little gummy if you work them too much. Mix just until combined. A few lumps? Perfectly fine! That’s the secret to a tender crumb.
• Scoop Smart: For evenly sized muffins, use an ice cream scoop to divide your batter. It makes it super easy and ensures they all bake at the same rate.
• Toasting Walnuts (Optional, but Wow!): If you have an extra five minutes, lightly toast your walnuts before folding them in. Just a quick few minutes in a dry pan over medium heat until fragrant. It brings out their nutty flavor like you wouldn’t believe and takes these muffins to another level. It’s a trick I learned making my favorite walnut banana bread!
• Know Your Oven: Every oven is a little different. Keep an eye on your muffins towards the end of the baking time. If they’re browning too quickly, you might need to adjust the temperature a tiny bit next time. The skewer test is your best friend here!

Common Questions About Gluten Free Banana Walnut Chia Muffins

I get a lot of questions from fellow home cooks about tweaking recipes, especially when it comes to dietary needs or making things work for busy lives. These gluten free banana walnut chia muffins are no exception! So, let’s dive into some of the most common questions I hear – hopefully, these answers will help you feel even more confident in baking up a batch!

Can I make these gluten free banana walnut chia muffins dairy-free?

Absolutely, you totally can! This gluten free banana walnut chia muffins recipe is actually already dairy-free if you choose unsweetened applesauce for your wet ingredients (instead of Greek yogurt), and olive oil or coconut oil, which is what I usually do! Most standard gluten-free flour blends are also dairy-free, but it’s always good to double-check the label if you have severe allergies. Super simple!

How do I store my gluten free banana walnut chia muffins?

Keeping these healthy banana bread muffins fresh is a breeze! Once they’re completely cool (super important to prevent sogginess!), you can store them in an airtight container at room temperature for up to 3 days. For longer storage, these muffins freeze beautifully! Just pop them into a freezer-safe bag or container, and they’ll keep for up to 3 months. Let them thaw on the counter or give them a quick zap in the microwave for a warm treat!

What are the benefits of adding chia seeds to this recipe?

Oh, the mighty chia seed! These tiny powerhouses are one of my favorite additions to this healthy banana walnut muffins recipe. They’re packed with fiber, Omega-3 fatty acids, and protein, making these muffins even more satisfying and nutritious. They don’t really change the flavor, but they add a lovely subtle texture and give you an extra boost of goodness. If you love chia seeds, you’ll love them in here!

Nutritional Information for This Gluten Free Banana Walnut Chia Muffins Recipe

Just a little heads-up, friends! The nutritional information for this recipe is always going to be an estimate. It totally depends on the specific brands you use for your ingredients and how precisely you measure everything out. So, while I’m giving you all the goodness in this gluten free banana walnut chia muffins recipe, remember that every batch might be a tiny bit different!

Enjoy Your Homemade Gluten Free Banana Walnut Chia Muffins

So there you have it, my friends! My favorite gluten free banana walnut chia muffins recipe, straight from my kitchen to yours. I really hope you give these a try – I just know you’re going to love how easy, healthy, and incredibly delicious they are. There’s something so special about making food from scratch, especially when it turns out this good! When you whip up a batch, please, *please* come back and tell me all about it in the comments below. Did you love them? Did you make any fun tweaks? Your feedback makes my day! And if you really fall in love, don’t forget to rate the recipe and share it with your friends on social media. Happy baking!

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